RACK OF LAMB 101 + ANCHOVY & PEPPER VINAIGRETTE

Hey folks,

Welcome back to the newsletter.

This week we’re taking on a cut of meat that can strike fear into the heart of the home cook, the rack of lamb. Why? Well, chiefly because it’s an expensive cut and you don’t want to f**k it up. The tricky thing about lamb rack (it won’t be tricky for long, if you stick with me) is absolutely dialling in the cook so that you have edge to edge pink, blushing lamb all the way through the rack, without drying out the exterior or undercooking it. Undercooked lamb sucks, it really sucks. All of the secrets are held in today’s newsletter, alongside a very easy lentil and red pepper garnish.

We’ve also got a lovely new record from Kurt Vile and a good read for summer.

As always, thanks for reading,

B x

RACK OF LAMB 101

This is a very special cut out meat, one that graces the tables of restaurants and wows its customers regularly. It can be an intimidating thing to cook, but stick with me, and you’ll be wowing your own customers in no time…